A few years ago, I lived in Korea for almost six months while filming a show about Korean food. So believe me when I say Koreans live on kimchi – they have it for breakfast, lunch and dinner.
But if you ask any Korean what their favourite dish is, they will all say jjigae. A jjigae is a stew and it’s the heart of Korean home cooking.
Most people love Doenjang Jjigae which is made with the famous Korean miso paste, but the real red-blooded Korean loves Kimchi Jjigae with its gochujang spiced base and heaps of shredded kimchi. Classically it is made with pork belly, but the Buddhists (who abstain from groin-rumbling fiery chillies) make it without so it can be made vegan with vegan kimchi.
The reason this is souped-up is because, although the Koreans call it a stew, I’ve made it a little more brothy. If you want to add carbs you can cook some Korean sweet potato glass noodles and add them to the base.